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CHENNAI-07
VPH-311
ASSIGNMENT ON:
ABNORMAL COLOURS AND FLAVORS IN
MILK
SUBMITTED TO:
Dr.S.GNANALAKSHMI,
ASSISTANT PROFESSOR
DEPARTMENT OF DAIRY SCIENCE
SUBMITTED BY:
GUNASEELAN.M
BVM-06043
‘B’BATCH
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ABNORMAL COLOURS AND FLAVORS IN
MILK
Good quality milk should have a pleasantly sweet and clean flavor
with no distinct aftertaste. Because of the perishability of milk and the
nature of milk production and handling procedures, the development of off-
flavors/odors is not uncommon. To prevent flavor/odor defects in milk,
proper milk handling procedures from the farm to the consumer are
essential. This guideline will describe the common flavor and odor defects
found in milk and their potential causes. These defects may be classified
according to the ABC's of off-flavors:
Absorbed/Transmitted
Bacterial/Microbial
Chemical/Enzymatic/Processing
Bacterial and other microbial (i.e. yeast or molds) off-flavors result from the
growth of microorganisms that are present in milk due to poor sanitation
and/or milk handling practices. Bacteria that are able to grow at
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refrigeration temperatures (< 45°F/7.2°C), or psychrotrophic bacteria, are
most often responsible for spoiling refrigerated milks. The type of spoilage
(i.e. fruity, rancid, acid) depends on the predominant type(s) of bacteria
present and generally occurs when bacteria numbers (i.e. Standard Plate
Count) exceed one to ten million per milliliter. The time it takes for bacteria
counts to reach spoilage levels depends on the initial numbers of bacteria
and the temperature of storage; the warmer the storage temperature the
quicker off-flavors develop and the shorter the shelf-life. If the raw milk
quality is good and post-pasteurization contamination is prevented during
processing, the numbers of microorganisms should not reach spoilage
levels before 14-21 days when milk is held under proper refrigeration.
Bacterial and other microbial (i.e. yeast, molds) defects can occur in raw or
pasteurized milk and in other dairy products.
Typical Milk No criticism. Very little distinct odor, pleasantly sweet and
clean with no aftertaste.
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Cause - Growth of lactic acid producing organisms such
as Lactococcus lactis, due to poor refrigeration, especially
when temperatures exceed 70°F (21°C). “Malty” milks may be
acid also.
Cooked Note odor & flavor. Varies in intensity from sweet, pleasant, with
slight sulfurous note to caramelized or cabbage-like, which may
be objectionable. Flavor usually becomes less intense over
time.
Lacks- Lacks fine, pleasing flavor. Mild off-flavor that lacks specific
characteristic to make identification
Freshness easy. Generally not intense enough to fail product.
Rancid Pungent odor when extreme. Taste soapy, unclean, bitter, blue
cheese-like or “baby vomit.” Provolone cheese has a rancid
flavor profile. Pronounced lingering aftertaste. Threshold
sensitivity varies.
Cause - free fatty acids (i.e. butyric acid) released from milkfat
by natural or microbial enzymes. In raw milk it is associated
with excessive agitation, temperature abuse, or cow related
factors (i.e. health, nutrition).
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Guide for Scoring Off-Flavors in Milk.
REFERENCES